Vegetable Spring Roll Recipe

Prepare vegetables

Wash and thinly shred the cabbage, julienne or shred the carrot, thinly slice mushrooms, trim bean sprouts, and thinly slice the green onions. Mince the garlic and ginger.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant. Add sliced mushrooms and cook 1–2 minutes until softened.

Add shredded cabbage and carrot to the skillet. Stir-fry for 2–3 minutes until cabbage begins to wilt but still has some crunch. Add bean sprouts and green onions and cook another 30–60 seconds.

Season with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine and cook 30 seconds to let flavors meld. Remove the pan from heat and transfer the mixture to a bowl to cool until warm (not hot). Excess moisture: if the filling seems very wet, place in a colander and press lightly or line with paper towels to remove excess liquid. Cooling prevents wrappers from tearing or becoming soggy.

Prepare cornstarch slurry by mixing 2 teaspoons cornstarch with 2 tablespoons water until smooth — this acts as the glue for sealing the rolls.

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation) if using square or round wrappers. Place about 2–3 tablespoons of cooled filling near the corner closest to you, forming a small log about 1 inch wide. Do not overfill.

Fold the corner over the filling snugly, then fold the two side corners in toward the center. Brush the far corner edge with a little cornstarch slurry and roll tightly away from you to seal. Repeat with remaining wrappers and filling. Place assembled rolls seam-side down on a sheet or tray; rest 5–10 minutes to dry slightly (helps crisping).

Heat 2–3 cups neutral frying oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise to the surface within a few seconds.

Fry spring rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Adjust heat to maintain oil temperature between 325–350°F so the filling heats through without burning the wrapper.

Use a slotted spoon to transfer cooked rolls to a wire rack or paper towels to drain. Let rest 1–2 minutes before serving (very hot inside).

If you prefer oven-finished or air-fried: brush rolls lightly with oil and bake at 400°F (200°C) for 12–15 minutes, turning once, or air-fry at 375°F (190°C) for 8–12 minutes until crisp and golden.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey (or sugar), 1/2 teaspoon chili flakes or a small squeeze of sriracha if using, and about 1 tablespoon water to thin to your desired consistency. Taste and adjust sweetness, acidity, or heat. Serve alongside hot spring rolls.